'Zero Zero' on Serious Eats

Most great pizzerias are the product of one compulsive, obsessive person who lives and dies with every pie. Is it possible for a pizzeria to expand beyond two locations and maintain the quality that makes them great? It's like pizza-obsessed folks have decided that their collective ovens get too hot for them to consider adding a third pizzeria. More

Bruce Hill of Pizzeria Picco features Neapolitan-style pies at his latest joint, Zero Zero. The pizzas are cooked in a Valoriani oven stoked with almond wood, and I'm sure I don't need to tell you what type of flour Hill is using to make his dough. Zero Zero may be the most exciting of the recent expansions of SF pizzeria empires because it brings some really good pizza even closer to hand. More

Bruce Hill at Zero Zero. [Photograph: SFoodie] From an item on SF Weekly's SFoodie blog: I'll probably do about 10 different varieties. Basically they fall into white and red pizzas. Some veggie. The seafood choices are pretty limited. Typically, seafood pizza is clam right now. We've done shrimp in the past. There's so many things you can put on pizza, so we really try to be disciplined. I think the most intelligent pizza chef is the most restrained. And we really try to have not too many things on a pizza, and hold back on the chicken and ranch... More

Bruce Hill, crafter of pizza awesomeness at Pizzeria Picco. [Photograph: Bix] Bay Area foodos probably already know the name Bruce Hill. As do regular readers of Slice. He's the executive chef and partner at Bix in San Francisco, Picco in Larkspur, and, most important to Slice'rs, Pizzeria Picco (also in Larkspur, right next door to Picco, in fact). Well, folks, Mr. Hill will be opening a new pizzeria in San Francisco proper. To be called Zero Zero, it "will feature chef Hill's famous wood-fired pizzas, artisan pastas, grilled meats and seafood, house-made salumi, antipasti, and seasonal organic salads." You... More